Told ya so!

I’ll admit that todays entry is a rehash of a previous entry, but I’m a bit of a bastard when it comes to the usage of “I told you so”, so I’ll proceed.

Once again, we’re visiting the land of pasta and sauce.  Nothing caps off a hot summer day like a big bowl of carb-loading, right?  Okay, so it wasn’t the wisest choice, but it was bloody tasty, and I didn’t get any complaints from the other half.

Anyblah, a few days ago I’d picked up a bundle of fresh wild mushroom ravioli from First Ravioli on a rather autumn looking day, and then the sun broke through, compelling me to retire the pasta to the fridge and crack out a salad for dinner instead.  Well, the sun stuck around for a couple days, and suddenly it was do-or-die as far as the raviolis shelf life was concerned.

Why yes, that is my beer

So, to prove my point (the “I told you so” factor) on the dexterity of the béchamel mentioned in the post from days of yore, I channeled this incarnation:

1 batch basic béchamel

Handful broccoli florets chopped

3 peeled cloves garlic

¼ to ½ cup shredded cheddar

small handful chopped parsley

cooked pasta

Start out by bringing water to the boil in a small saucepan.  When it has hit the boil, toss in the broccoli and garlic*.  After about 30 seconds, fish the garlic out with a fork, and place on a cutting board.  Another minute or two yet for the broccoli.  When it has softened, remove from heat and drain.

*(you could skip blanching the garlic in boiling water if you want a stronger garlic presence.  The garlic I happened to have on hand was REALLY strong, and I wanted something a bit subtler)

Using the broad side of a knife crush the garlic, and chop, using a pinch of salt if you wish.

To your already prepared béchamel add the cooked broccoli, garlic, and cheddar.  Stir thoroughly, returning the sauce to medium heat if the cheese needs extra heat to melt.

Yeah, the shredder was dirty, so I just busted the cheese into chunks.

When the cheese has melted, toss in the parsley, adjust salt and pepper and pour over your pasta.

Pretty much a no-brainer as far as meal options go (or post writing, for that matter).  The broccoli gave some balls to the sauce, as well as paying compliment to the cheddar.  The blanching of the garlic ensured the more delicate flavours of the wild mushroom ravioli weren’t overpowered. 

Steamy, saucy love

The bucket of pepper I doused on top wasn’t so forgiving.